Pine Lime Curd

                                        

Thanks for this recipe Sharon, it is delicious https://www.australianeggs.org.au/recipes-and-cooking/pine-lime-curd

Ingredients:

1 x 432g tinned pineapple rings in juice; 3 egg yolks; 1 whole egg; ½ cup (110g) caster sugar; juice and zest of a lime; 125g chilled butter, diced

Method:

Place pineapple rings and juice into the bowl of a food processor. Process until smooth. Strain through a fine sieve and discard pulp (I kept the pulp and used it in a delicious pineapple, cucumber, lime and mint drink, Anne). Measure out ⅔ cup of the pineapple juice. 

Place egg yolks, egg and sugar into a saucepan and whisk until combined. Stir in ⅔ cup pineapple juice and 1 tbsp lime juice. Cook over medium-low heat, stirring for 2-3 minutes until sugar has dissolved and mixture begins to thicken. 

Reduce heat to low and gradually add butter, 3-4 pieces at a time, whisking continuously until melted. Continue until mixture thickens and all the butter has been added. Curd is ready when it coats the back of a spoon. Pour into a clean bowl and stir through lime zest. 

Cover the curd surface with plastic wrap to prevent it from forming a skin. Let cool to room temperature then refrigerate until cold.

Chicken Chimichangas with Avocado Pineapple Salsa

Adapted from https://www.rockrecipes.com/pork-chimichangas/

Ingredients

For the Chimichangas:

4 flour tortillas, 20cm in diameter; 226g shredded cheese; 3 cups cooked chicken, very thinly sliced and roughly chopped; 2 roma tomatoes, de-seeded and diced small; 1 tsp chili flakes; 1/4 tsp cumin; 1 tbsp olive oil; 1/4 tsp black pepper; pinch salt; canola oil for frying

For the Avocado Pineapple Salsa:

1 ½ cups fresh golden pineapple, diced small; 1 tbsp lemon juice; 1 tbsp finely chopped jalapeño pepper; 1 tsp salt; ½ tsp coarse ground black pepper; 1 tsp ground cumin; 1 tbsp brown sugar; ¼ cup chopped fresh cilantro; ½ red pepper diced small; 1 large avocado diced

Instructions

To prepare the chimichangas:

Toss together the tomatoes, olive oil, chili flakes, cumin, salt and pepper. Add the chopped chicken and toss together well.

Place the cheese in the centre of the tortillas. Add 1/4 of the chicken mixture beside the cheese. Bring two opposite sides of the tortilla toward the centre, they don’t need to meet. Begin rolling from one of the ends, making sure that the seam is on the bottom of the chimichanga.

Heat oil to 160°C in a deep fryer and place the chimichangas seam side down in the basket. Lower into the hot oil and fry until golden brown. Serve with the Avocado Pineapple Salsa.

To prepare the salsa:

Toss all ingredients together well in a glass bowl.

Let stand for about 2 hours before serving, stirring occasionally.

Serve at room temperature.

Pineapple choc ice cream dessert

Thanks for the link to this easy dessert Leila! It all disappeared in one sitting! Anne

https://www.facebook.com/watch/?v=1450944298818557

Blend until smooth -  1X450g can pineapple slices

Beat with a mix master until fluffy - 1X395g can condensed milk (cooled first in the fridge)

Beat with mix master until thick - 200ml cream

Chop 150g chocolate bar of choice (I used caramel Kit Kat)

Stir - all ingredients together in a bowl, tip into a tray and freeze about 5 hours

and also for this simple recipe https://www.facebook.com/Recognizingg/videos/209477778709252/

Double pineapple jelly mix!!

Make up a packet of pineapple jelly and set until firm in a square dish. When set cut the jelly  into cubes. Scoop the cubes out of the dish and place them into a jelly mould. 

Make up another packet of pineapple jelly, froth the mix in a blender, add 1 cup of beaten cream, blend again until smooth.

Pour this mix on top of the  jelly cubes in the mould and set in the refrigerator for 3 hours.